Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/24733
標題: 蘭嶼豬,迷彩豬與一般市售白肉豬肉質特性之探討
Compare with Lanyu pig, Mitase pig and Generally pig on meat quality traits
作者: 李坤城
Li, Kun-Cheng
關鍵字: Lanyu pig
蘭嶼豬
Mitase pig
Generally pig
迷彩豬
一般市售白肉豬
出版社: 動物科學系所
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摘要: 試驗探討蘭嶼豬、畜試迷彩豬及一般市售白肉豬肉質特性之差異,以供品牌化之用。在試驗中分為三組:分別為蘭嶼豬、畜試迷彩豬及一般市售白肉豬,其中蘭嶼豬與畜試迷彩豬飼養至30週齡後屠宰,一般市售白肉豬屠宰約為25週齡。測定項目包含:生長及屠體性狀、一般組成分析、屠後24小時pH值、肉色之測定、蒸煮失重、pH24保水性、截切值、咀嚼性、肌肉切片、脂肪酸含量、ATP關聯化合物、感官品評。 結果顯示:蘭嶼豬生長較畜試迷彩豬緩慢,蘭嶼豬具較少瘦肉量與較小的腰眼面積。屠後24小時pH值,里脊肉及腹脇肉以蘭嶼豬最高,後腿肉以蘭嶼豬及一般市售白肉豬較高。各部位肉一般化學組成份中,水分含量蘭嶼豬最高(P<0.05);里脊肉灰分含量畜試迷彩豬最高(P<0.05),腹脇肉及後腿肉無差異;粗脂肪含量畜試迷彩豬最高(P<0.05);粗蛋白質含量蘭嶼豬最低(P<0.05)。畜試迷彩豬有最高之L值,畜試迷彩豬里脊肉具最低之a值(P<0.05),腹脇肉以畜試迷彩豬最高(P<0.05),後腿肉蘭嶼豬最高(P<0.05);一般市售白肉豬里脊肉及腹脇肉有較高b值,後腿肉具最低之b值。蘭嶼豬烹煮失重顯著低於一般市售白肉豬及畜試迷彩豬(P<0.05)。保水性蘭嶼豬有較高之趨勢。蘭嶼豬截切值、咀嚼性均較一般市售白肉豬佳,比較切片結果發現蘭嶼豬肌纖維明顯較細。肌間脂肪脂肪酸組成蘭嶼豬具較高之總飽和脂肪酸含量;總單元不飽和脂肪酸含量以一般市售白肉豬含量最高;總多元不飽和脂肪酸含量以畜試迷彩豬最低。ATP關聯化合物蘭嶼豬IMP含量顯著較高(P<0.05);HX含量較低;里脊肉及後腿肉之HXR各組間無顯著差異。在感官品評香氣蘭嶼豬顯著高於一般市售白肉豬(P<0.05);氣味一般市售白肉豬有較低之趨勢;嫩度一般市售白肉豬最低,腹脇肉一般市售白肉豬最高(P<0.05);總接受度蘭嶼豬和畜試迷彩豬高於一般市售白肉豬。
URI: http://hdl.handle.net/11455/24733
其他識別: U0005-2401200711562800
文章連結: http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-2401200711562800
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